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KMID : 0665220160290010001
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 1 p.1 ~ p.11
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Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium
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Kim Hoon
Suh Hyung-Joo
Shin Ji-Young
Hwang Jong-Hyun
Yu Kwang-Won
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Abstract
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To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different
cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried
MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of TNF-α level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.
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KEYWORD
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Monascus ruber , green coffee bean , solid-state culture , physiological activity , roasted coffee
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